Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-03-26
HOME MATTERS.
RECIPES FOR SIMPLE But WHOLESOME DISHES WELL
WORTH TRYING-How TO MAKE EXCELLENT CHAR
LoTTE RUssE-R1CR PUDDING-soUPS OF DIFFERENT
KINDs-ADvICE AS TO HOME DECORATIONS, ETC.

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| "oRTH TRYING-How TO MAKE EXCELLENT CHAR
LoTTE RUssE-RICR PUDpING-soUPs or DIFFERENT
| KNDS-ADvICE As TO HOME DECORATIONS, ETC.
KALAMET, a coarse dyed and patterned canvas,
Is stynshly utilized for curtains and portiereS 1t
| Is cheap. but effective.
| A NEW FRINGE or border for curtains is made OF
small mosaic pottery balls In bright colOrs. These
pottery pals are said to be entirely new, and are
kED OR BLUE SERGE, embroidered In Indian colors
and 6orded with bead or pottery ball fringe,
makes draperies more or less elegant according to
| the amount OF work bestowed.
PoNGEEs have been brought into use quite re-
| Gently Tor curtains. They can be effectively
adorned either with darning stitches or painting,
| without any attempt at elaboration.
| BOILED BEEF.-Put in pot thick piece Of beef,
pour on just boiling water enough to cover; boil
| gently for four hours Season with salt and pep
per. serve with celery sauce or drawn butter.
| Potato DUNPLlNGs-Form cold mashed potatoes
into small mounds by pressing them into small
sized cup Place on the top of each bit of butter
| and bake until hot all through and well Drowned
THE MADAGAsCAR MATS, which are woven in
stripes, making effective draperies, but are too
heavy for window curtains. Several mats, as IN
| portiere Of oriental effect
| METAL THREADS FOR ORNAMENTS. - Metallic
effects in embroidery are very popular, the 'gold"
| thread being pink, blue, or green These metallic
| threads combine well with silks and add very
much TO the snowy appearance OF the work.
BREAKFAST FRITTERs.-One cup of cold boiled
rice, one pint OF four one teaspoonful Of salt, two
| eggs beaten lightly, two teaspoonfuls of baking
powder stirred into the -four and enough milk to
make thick batter. Fry like gr1ddle cakes.
| BROWN BREAD BREw1s.-Break up one pint OF dry
brown bread into small pieces. Mix with one
fourth cup butter in double boiler, add milk su-
| Gent to cover, and cook over hot water without
stirring 1t Til the bread has absorbed all the milk
Eat with milk or cream.
I MASHED PARSN1Ps.-Boil the parsnips until ten
| der, then strain and mash them very fine. Warm
| In stew-pan with little milk, a good piece Of
| butter, pepper and salt; when warm put in the
dish in which they are going to be served smooth
the top nicely brush over with beaten egg and put
| In hot oven TO brown.
How TO BUY BEEF.-In selecting beef take that
which Is clear red and the fat straw color. Tastes
differ as to the choicest cuts, though the sixth,
seventh and e1gth ribs are usually preferred for
rOaSts For steak the sirOin Is the best, porter
house the most economical and nearly as good as
| SirlOin.
YEAST CORN CAKEs.-To one quart of warm
| water add one cup OF flour and enough meal to
| make thin batter, One-han cup OF dried home
| made yeast; soak we'll, then add to the batter.
Let stand over night; then add salt and little
soda; bake on hot grid1le, and you will have an
excellent breakfast Cake.
| transparent stuff make charming and useful
addition to other draperies. ROse-cOlOred or red
silk will give rosy tint, suggestive OF sunset to
the room, and yellow will create illusion OF SUM-
shine, be the day never so gloomy. Green OF blue
| may be employed to tone down too fierce light.
! ORANGE CREAM.-The juice Of six oranges, one
fourth of pound of white sugar, one pint of boil
| ing water and six eggs. Beat the yelks, add
sugar, orange juice and water and stir over boil
Ing water until 1t thiekens. When cool put into
sweetened and Favored with a little OF the grated
rind.
VERhICELLI SOUP, AL'EsPAGNE.-Take large but
| lean-meated soup-bOne, cover with / gallon of
water, and boil for three or four hours carefully
skimm1ng the same. Then add 4 of a peck of to-
| matOes, or tumblerful OF canned tomatoes u
pound OF vermiceln and a large piece Of ginger
root. Season TO taste, preferably with cayenne
pepper.
PoTATo SoUFFLE.-Bon and mash quart of pota-
toes, moisten with pint of boiled milk; beat sep
arately the whites and yeks OF three eggs add the
yelkS to the potatoes and little salt; whisk the
whites to froth and add just before cooking the
dish. Put the mixture on large dinner plate and
Dake n1teen minutes; serve as soon as taken from
| the oven.
| DRIED APPLE CAKE.-Two cups of sweet dried
apples, soak over night and chop; two cups Of mo-
| lasses, and let it simmer over two hours; when
cold add one cup Of sugar. two eggs, one-half cup
OF sour cream sour milk and butter, two teaspoon
fulS OF soda, four cups OF flour, four teaspOOnfuS
Oh cinnamon, one teaSpOOnfu Of cloves and one
| nutmeg.
| CURR1ED CoD-Take two pounds of cod. cut It in
pieces, and fry nice brown with three ounces of
dripping and one onion, sliced; put into stewpan
| add teacupful OF stock, and TABLESPOONFUL of
hour mixed into smooth batter with little
| STOCK; simmer for ten minutes; stir in a table
spoonful OF curry powder and little salt; give one
| boil and serve.
| LEMON SAUCE. - Crate the yellow rind and
squeeze the juice OF one lemon; mix together,
over the fire, one ounce each OF butter and sugar
| until they bubble; stir In half pint of boiling
water, one ounce OF sugar, the rind and Juice OF
| the lemon, and serve in a Sauce-bOat with the
dumpl1ngs. DO not let the sauce boil after adding
| the lemon, or1t will be bitter.
| GRAHAM GEMs.-TwO cups Of Graham flour one.
half teaspOonful OF salt, one tablespoonful Of
sugar, two eggs, white and yelks beaten sepa-
rately, one cup OF milk, one cup of water Mix the
flour, salt and sugar. Add milk to the beaten
yelks, then the water, and stir this into the dry
mixture. Add the whites beaten stif, and bake
In hot gem pans about half an hour.
| How TO MAKE SOUP-The fundamental principle
OF good soup Is that bones and meat should be
put into cold water. Hot water will coagulate
the albumen in the pores at the surface Of the
meat and thus fail to extract the Juice OF the lat
| ter. A very common mistake is that meat not de-
slraDle for stews and roasts will make good
| soup; poor meat Will never make good SOUP.
To CLEAN DREssEs.-Water in which potatoes
| have been boiled win cleanse delicate-colored
4
all over. Use no soap. Rinse in clear warm water
Press while still damp. This will not inlIre the
most delicate cOlorS. The liquor in which SOAP
bark has been STEPPED when used cold is excellent
for washing blue lawns that are easily faded.
VIENNA CoFFEE.-Take equal parts of Mocha and
Java ground together; allow one spoonful to each
person; mix the white Of an egg with the grounds:
pour on half the boiling water; let the coffee froth
then keep hot, but not boiling, for fifteen minutes
and add the rest Of the boiling water To one cun of
thick cream add the frOthed white of an egg: put
In cups with the sugar and pour in the coffee!
GOLDFISH PUDDNG.-Take three pounds of cod
fish; soak twelve hours then boil until soft enough
to pick up fine. Take a quarter Of peck Of white
potatoes, boil and mash fine; mix well with the
nSh and quarter OF pound OF butter Add to
this four eggs we'll beaten and three pintS OF mike
stir all together; add pepper to suit your taste
and bake In the oven tlree-QuarterS of an hour
CHEAP CuRrAINs-Of the ready-made, low-priced
curtains those known as "MOorish" are among the
best for some uses. The surface resembles very
rough bath towels. They are rather wiry to the
touch, and dust Is easily dslOdged by Shaking
The Well-knOwn Madras curtains, also for he'd
rooms and for modest home parlOrs or SITTING
rooms, can hardly be improved upon for all-the
year-rOund wear.
flashed FRESH PoRK.-Put two tablespoonfuls of
chopped onions into q stewpan, with two table
I! spoonfuls OF vinegar, two cloves and blade Of
mace; boil until the onions are tender Ont two
pounds OF cold roast pork into slices ruh 49,